WTN: 1999 Pavie

[Jenise]

1999 Pavie, St. Emilion, Bordeaux

Say what you will about Michel Rolland's influence, this is a very very good wine right now. Garnet red in the glass. Very old world nose where I was honestly expecting it to smell of a wine that might have come from California, with cherries, spice and leather. Earthy, expansive mid-palate with some soft, chocolate notes in the long finish that are the only hint that this is a wine with a dominant merlot presence. Fine grained tannins leave a classy impression. At or near peak and drinking beautifully right now, I'm very happy to have a few more of these.

[David M. Bueker]

I'm shocked I tell you, shocked. I can't believe Jenise is drinking unrepentedly spoofulated wine.

edited to add that I own the 2001 and (gasp) the 2003.

Interesting.

You almost persuade me to go out and buy a bottle of 2001 which my local supermarket is offering. Only the price, €150, deters me.

[Jenise]

I'm shocked I tell you, shocked. I can't believe Jenise is drinking unrepentedly spoofulated wine.

I just calls 'em as I sees 'em! And I can't say enough about the wine-food pairing of how this went with chanterelles in a cream-cognac sauce over a freshly baked vol-au-vent.

I've only had Pavie once - the '01, served double-blind - and I really loved that wine. Glad you enjoyed the '99, that sounds really delicious.

[Jenise]

I've only had Pavie once - the '01, served double-blind - and I really loved that wine. Glad you enjoyed the '99, that sounds really delicious.

It was great--the spoofulation is now spoofalicious.

[David M. Bueker]

It was great--the spoofulation is now spoofalicious.

Spoofalicious! I like that!

And I can't say enough about the wine-food pairing of how this went with chanterelles in a cream-cognac sauce over a freshly baked vol-au-vent.

OMG! Yum

[Jenise]

And I can't say enough about the wine-food pairing of how this went with chanterelles in a cream-cognac sauce over a freshly baked vol-au-vent.

OMG! Yum

It was major yum. What's moe, rack of lamb, that classic pairing for Bordeaux? That followed the chanterelles but couldn't hold a candle.

We had this wine on my birthday. It was one of several 1999 Bordeaux, and it was our favorite of the night. My friend, who brought the bottle, described it as having an old world nose and a new world palate. It was fantastic and I had it with lamb that night, but it was even better with the short ribs that some of my friends ordered.

David Bueker - you thought about coming to Long Island for this dinner....you should have

[David M. Bueker]

David Bueker - you thought about coming to Long Island for this dinner....you should have

There's a lot of NY area offlines I should have gone to, but I am not as young as I used to be.

[Jenise]

We had this wine on my birthday. It was one of several 1999 Bordeaux, and it was our favorite of the night. My friend, who brought the bottle, described it as having an old world nose and a new world palate

We should share wine some day--we have very similar palates. Love your friend's description--I could have said the same thing if I'd looked at the nose and palate separately. Thing is, though some wines almost require you to, this wine was nicely integrated and in it's moment that I didn't look at it that way.